Make the batter. Heat the oven to 350 degrees. In a blender or food processor, combine the corn, eggs and sweetened condensed milk. Process to a coarse puree—leave a little of the corn’s texture, but no whole kernels. In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a stand mixer (fitted with the paddle attachment if available), beat the butter until light and fluffy. Beat in the corn mixture in 3 additions, alternating with the flour mixture.
Bake. Oil the bottom and sides of a 9-inch round cake pan or an 8x8-inch square cake/brownie pan. Line with parchment paper, oil the parchment, then dust everything with flour, inverting and tapping the pan over your sink or garbage can to remove any excess. Scrape the batter into the pan, smooth the top and bake in the center of the oven for 50 to 60 minutes, until browned and no longer jiggly in the center. (A toothpick inserted in the center will come out almost clean.) Cool for 10 minutes, then turn out onto a cooling rack. Immediately invert onto a serving plate (the top of this cake is its prettiest part).
Hello Rick, Thanks a lot .
I Love to watch your recipes because I am Mexican but living in Italy it’s difficult to find Mexican products, the tortillas are a dream for me.
I find some times the Maseca or Pan flour to prepare tortillas. Of course in Mexico nobody in my family makes tortillas with Maseca, they buy in tortlleria or buy Masa then nobody helped when I asked the recipe.
I am from Veracruz and I know very well the torta de elote, now I understand when I cooked it wasn’t so good, because I didn’t know yellow corn is different and I have to use flour.
Now here it’s cold fall and it is difficult to find fresh corn, Can I prepare with canned corn?
This was delicious! I will be making this for now instead of basic corn bread. My new favorite recipe.